Comparison of Microstructure,Flavor Substance and Function of Turmeric Bovine Colostrum and Ordinary Yogurt
In order to investigate a compact yogurt product with good flavor and high antioxidant and immune function,solid phase microextraction-gas chromatography-mass spectrometry was used to analyze the volatile flavor compounds of common yogurt and turmeric bovine colostrum yogurt,and to compare the microstructure and antioxidant and immune effects of the two kinds of yogurt,the structure and function of turmeric bovine colostrum were studied.The results showed that a total of 52 volatile flavor compounds were detected in turmeric bovine colostrum,among which the relative contents of acids and ketones were higher,and the relative contents increased by 6.52%and 5.89%,compared with common yogurt,respectively.Scanning electron microscopy(SEM)showed higher degree of mutual connectivity and denser network.Compared with blank control group,the contents of GSH-Px,CAT,SOD,IFN-α,IL-2,TNF-α and IgG of turmeric bovine colostrum yogurt increased significantly,which could better improve the antioxidant and immune function of mice.It could be seen that turmeric bovine colostrum yogurt has stronger functionality and enriches the market for functional yogurt.
国家科技期刊平台
NSTL
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